Posts Tagged ‘Outdoor Cooking’

“Enjoy a Minnesota Crawfish Boil!”


It doesn’t get any better then this!

  • 5-7 pounds per person; live crawfish
  • 2 pounds Chorizo sausage
  • 1 pound mussels
  • 1 (12-ounce) bottle Crystal Hot Sauce
  • 1 to 2 (26-ounce) boxes of table salt
  • 3 ounces Zatarain’s Shrimp & Crab Boil liquid concentrate (3/4 of a 4-ounce bottle)
  • 3 ounces cayenne pepper
  • 8 to 10 Red potatoes
  • 6 to 8 ears of corn-on-the cob
  • 4 onions, cut in half
  • 2 Lemons, cut in half


  1. Purge the crawfish in water to remove sand particles. Soak in fresh water for 10 minutes.
  2. While you’re waiting, fill an 80-quart pot (fitted with a strainer insert) halfway with water and bring to a boil over a large outdoor burner over high heat. Add hot sauce, salt, Zatarain’s, and cayenne pepper.
  3. Add potatoes and onions to the pot. (No need to peel.) Boil vegetables for about 10 minutes. Meanwhile, cover a table with newspapers, flattened cardboard boxes, or plastic trays for serving the crawfish.
  4. Add half the crawfish to the pot. After 5 minutes turn off the heat, cover, and let the crawfish steep to absorb the flavors for 15 to 20 minutes. Drain and dump on the table. Repeat with the rest of the crawfish (you can boil 2 to 3 batches of crawfish in the same water-seasoning mixture).
  5. Eat plain or with dippin’ sauces like cocktail sauce, mayonnaise, ketchup, or Tabasco.

Your probably wondering, “Where’s the beer?” Believe you me, while sitting with friend and neighbors enjoying one of life’s delicious delicacies — you’ll be drinking plenty of beer! If you don’t have the time to catch them yourself, here is a great site to order fresh live crawfish! [www.folseseafood.com] Order the day before…shipped to your door the next morning!

Fat Man’s Landing, MN


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First Annual 2010 Chili Cookoff
was a great success!

This years 2010 Annual Chili Cookoff winner is…

FML Outdoor Editor,
Scott Nelson

15 couples attended this years event with 11 crockpots full of dangerously good chili!

I had my sites set on winning this event!

Each crockpot was given a number as guest sampled and voted on enormous amounts
of tasty chili.

Within our group of fire eaters — to my surprise,
none of the chili was very spicy?

Pictured Above: Scott and Kevin
enjoying their favorite chili.

Click here for this and other FML Outdoors recipes!

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“Holiday Cooking with Wild Game!”

Our friends at Fat Man’s Landing love to share hunting and fishing stories. Celebrate your harvest with easy-to-make appetizers and unique party planning ideas — all on FML Outdoors!

“Click Here!”

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“The God’s must be hungry!”

Friends enjoyed a four-course meal of Pheasant, Grouse and Venison. Salivating uncontrollably…I’m sure they’ll be back for more!


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donutholeButtermilk Donut Holes

This recipe came to me at a good time! Thanks Betty! My family planned a local one night camping trip. In the morning, we cooked donuts over the fire. It’s quick and easy and my daughter loved the hole process!
Click here for the recipe.

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steakMeat tips: On refreezing meat, you can refreeze meat that has been thawed in a refrigerator, the problem is home freezers are slow to freeze, so make sure to put package well into the back of the freezer as you can. Ice crystals form in slow freezing, these crystals rupture cell walls of the meat, permitting juice to escape during cooking.

Keep It Moist

A great way to help add moisture is to soak a meat in water, like a whole roast or ham, for 1 to 2 hours before cooking and decreases cooking time. On the grill add an ice cube to tin foil covered meat or vegetables for moisture. If lean meat is needed in your diet, trim off fat from beef and skin from chicken or turkey, it can take away from moisture.

Wild meats: Bear, deer heart, roasts, etc, marinating for 24-hours in water and herbs can really add to the taste and take away from the wild taste. Include herbs like: ground sage, bay leaves, garlic, thyme, parsley, salt, pepper. To get creative with marinade add in things such as: chili powder, tarragon, wine, vinegar, ketchup, lemon, soy sauce, or onion. Turmeric and curry can be used in marinating for exotic taste. Marinating can take as little as 2-hours, 24-hours for jerky, and up to 48-hours, depending on taste.

Special Note:

  • Use a clean wooden cutting board, this will not dull the knife, a plastic board can chip off small pieces of plastic into food.
  • Always store raw meat on the bottom of the refrigerator so juices won’t leak onto other foods.

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